The sauce is the highlight in this pasta preparation. It is not your regular creamy cheese laden sauce but instead a healthier and tastier alternate with all the goodness of avocado and spinach. The richness of the Avocado lends the perfect amount of creaminess to the pasta and not to mention the beautiful and appetizing green color. If you are already an avocado fan you are in for a treat, if not, you just might turn into one.
Ingredients: serves 4-6
|For the sauce-|
|Hass avocado||2 medium ripe|
|Cilantro leaves||1/4 cup|
|Lime juice||1 tbsp|
|Garlic cloves||3 chopped|
|Extra virgin Olive oil||2 tbsp|
|Parmesan||4 tbsp grated|
|Salt and ground black pepper||to taste|
|Angel hair pasta/spaghetti||1 pound|
|Chickpeas||1 15 oz can washed and drained|
1. Bring a large pot of salted water to a boil. Add the pasta and cook until al-dente as per package instructions. Drain and reserve 1/2 cup of the water.
2. Toss the warm pasta with the spinach leaves to wilt them. Add the avocado sauce (recipe below) and chickpeas. Add some reserved pasta water if it appears thick, mix in.
3. Top with some grated Parmesan and serve immediately. ENJOY!
For the sauce-
Using a spoon, scoop out the flesh from the avocado and place in a food processor/ blender. Add the cilantro, spinach, lime juice, garlic, chilli, parmesan, oil, salt and pepper. Add 1-2 tbsp of water and blend until smooth. Use per recipe as indicated above.